Name: Cinnamon Breakfast Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1⅓ cups flour; 1 cup Rice Krispies Cereal (coarsely crushed); 2 Tablespoons sugar; 2 teaspoons baking powder; ½ teaspoon salt; ¼ cup butter flavored shortening; ½ cup milk; 1½ teaspoons cinnamon; ⅔ cup sugar; ⅓ cup butter (melted)

How to make Cinnamon Breakfast Bites:

In a large bowl, combine the flour, crushed cereal, 2 tablespoons sugar, baking powder, and salt.

Then cut in the shortening until flour mixture resembles coarse crumbs.

Stir in milk just until moistened. The mixture will be kind of dry, but if it’s way too dry add an extra 1 teaspoon of milk so it’s all barely moistened.

Shape into 1 inch balls.

In a small shallow bowl combine the cinnamon and 2/3 cup sugar.

Dip balls into the melted butter, then roll dough balls into the cinnamon sugar mixture.

Place balls in a single layer in an 8 x 8 baking dish that has been lightly sprayed with non stick cooking spray or lined with parchment paper.

Bake at 420 degrees for 15 to 17 minutes.

Makes 2 dozen breakfast bites.

One inch balls of doug in a baking dish lined with parchment paper with a large dough ball.

An unbaked dough ball rolled in a small dish of cinnamon and surger mixture.

A baking dish filled lined with parchment pepper filled with baked Cinnamon Breakfast Bites dough balls.

Storing and Other Tips

To store these tasty cinnamon bites, place them in an airtight container. They will last for 4 days in the fridge. Or, put them in a freezer bag and store it in the freezer for up to 3 months.

What dip to serve with this easy cinnamon bites recipe?

Maple syrup

Powdered sugar

Soft cream cheese frosting or icing

A plate stacked with Cinnamon Breakfast Bites with one cinnamon bite missing a bite.

Serving Suggestions

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Questions & Reviews

kate says:

I hope you thank your mom often for all the little traditions that made such wonderful memories.
Beth Smith says:

Is there something else I could substitute the shortening with? I would live to try this recipe out, but I don't use shortening.
Jessica says:

Can you make these in the evening and refrigerate until morning?
Cyd says:

Hi Jessica, You could definitely make them the night before and stick in the fridge until morning, then bake.
Cyd says:

Hi Beth, the next closest thing that would work would be margarine.
Jenn says:

Could softened butter substitute just as well? We don't use shortening or margarine at our house.
Avra-Sha Faohla says:

Yes, any solid fat should do!
Avra-Sha Faohla says:

Interesting sort of recipe, but delicious nonetheless! Thank you for sharing.
Cyd says:

Hi Jenn, I think it will work. I haven't used butter, but I think it will be ok. :)
Lucy says:

Just made these for breakfast. House smells great but even full of lard and rolled in butter they taste like a hockey puck! Sorry!
Sarah Swanson says:

Hi, would these freeze well?
Cyd says:

We eat them too fast to ever freeze them! They should be just fine to freeze in a freezer bag or airtight container.
Krista says:

Did you maybe use baking soda instead of baking powder? Three teaspoons of baking soda would certainly make them hard as a rock!
Brooke says:

Hi. I was just wondering if you could substitute canned biscuits for the dough balls. I'm always looking for quicker and easier ways to do recipes. Love that these are baked and not deep fried, healthier for you. If you can say that with sugar sprinkled all over them, lol. Thanks for any answers! Have a nice day!
Cyd says:

You could sure give canned biscuits a try. We haven't tried this recipe with biscuits. If you give it a try, we would love to hear!
Kelly says:

Could you use Bisquick in lieu of flour, salt and baking powder?
Cyd says:

Hi Kelly, not sure how Bisquick would work in place of the flour, salt and baking powder. We haven't tried the recipe using Bisquick. We would love to hear how it turns out if you give it a try.
Lisa Kay says:

Is the temperature really 420 not 425 like the recipe it was adapted from? Or does it cook better at 420?
Cyd says:

We liked to cook them at 420 so they aren't as dry.
Jackie says:

The 1/2 cup of milk made the dough really moist, so when we baked it, the balls all spread out and connected and made more of a coffee cake. Still tasty, but lost the "donut hole" effect- what did I do wrong? Was I not supposed to add all the milk? Thanks!
Cyd says:

In the directions it says to add milk just until moistened. If it's way to dry add a little more milk. But you really just want to add enough so it's just barely moistened. Some people have to use a little more depending on altitude and climate, and how accurate their other measurements are. Hope this helps.
Denise says:

I recently made the Breakfast Bites and the followed the directions to the letter for the first pan, even though I thought 420 was way to high. Sadly the first pan burnt on the bottom and was as hard as a rock. I tried the second batch with the rack raised to the middle of the oven and the temperature at 320 for 12 mins, and they turned out perfectly. I did however substitute the butter flavoured shortening for margarine, and the rice crispies for corn flakes simply because I had them on hand. I would probably makes these again, but using my substitutions.